Columbian Savory Roast Beef

Submitted by United Church of God on Wed, 2011-07-13 14:07
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Description

This folk tender meat is delicious with the gravy that is produced from slow cooking the roast in cider vinegar and coffee

Summary

Yield
Servings
Source

Bette Young

Prep time6 hours

Ingredients

3Poundroast (can use up to 5 lbs.)
1Cupapple cider vinegar
2Cupwater
1Tablespoonolive oil
1⁄2Cupgarlic and onion slivers
2Cupcoffee (black & strong)
 Unknownsalt & pepper (to taste)

Instructions

With a sharp knife, cut slits into the roast and insert slivers of onion and garlic.  Put meat into shallow bowl and slowly pour vinegar over it so that it runs into the slits.  (For smaller roast use 1/2c. vinegar).  Cover with plastic wrap and refrigerate for 24-48 hours, turning over once or twice.  To cook, pour vinegar off.  Place meat in heavy pot or Dutch oven, with 1T. olive oil.  Brown until very dark on all sides.  Pour coffee over meat, and add water.  Cover and cook slowly ofr about 6 hours on top of stove.  You may need to add a little water at some point.  Add only small amounts at a time.  Do not add salt and pepper until the last 20 minutes before serving.

Notes

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